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Thursday, February 24, 2011

Lemons Preserves

Preserved Meyer Lemons

* Note use as many lemons as needs to fill the amount of jars you want. I used a few because I filled them with more than just salt...yes thus again tweaked....This shows one jars6-7 juicy, ripe Meyer lemons1/4 cup salt1 cinnamon stick, snapped in half4 coriander seeds1 bay leaf1 teaspoon Cheyenne pepper1 tablespoon Mahleb 2 dried hot peppers (you pick) [extra lemons to make up juice]

Sterilized half litre jars

Put one tablespoon of the salt into the bottom of the jar. Cut crosses in the lemons to within the 1/2 inch of the bottom so that they are still joined as one. Sprinkle salt on the exposed flesh.

Squoosh the lemons into the jar, packing down tightly as you go, adding the spices and more salt evenly between layers. If there is not enough juice expelled by the lemons, to cover them all sufficiently, then add more fresh lemon juice until they are all submerged. Leave a little airspace at the top and seal the jar.

Leave the jar in a warm place for 30 days, shaking the jar each day to distribute the juices throughout the jar. To use the lemons, first rinse them and then remove the pulp. The lemons do not need to be refrigerated.

1 comment:

That is very interesting! I've never heard of doing that before, I guess taking for granted that lemons are available year round and therefore not needing to be preserved, but I suppose if you have your own lemon trees you'd need to do something if you didn't want to have lemonade and/or lemon curd all the time.